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cheesecake, sliced to show the texture inside, on a cake plate in front of a glass dish of raspberries

Chocolate Raspberry Cheesecake

Chocolate raspberry cheesecake is a decadent dessert that's perfect for any occasion. With a smooth chocolate filling, a sweet raspberry swirl, and an Oreo cookie crust, it's irresistible!

Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 40 minutes
Chilling Time 8 hours
Total Time 1 hour 30 minutes
Servings 12
Author Kelsie

Ingredients

Raspberry swirl

  • 2 cups frozen raspberries
  • 1/3 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons cornstarch

Chocolate Crust

  • 26 chocolate sandwich cookies
  • 5 tablespoons unsalted butter melted

Cheesecake filling

  • 4 ounces dark chocolate finely chopped
  • 3 8-ounce packages full-fat cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Assembly

  • Whipped cream
  • Fresh raspberries

Instructions

Raspberry Swirl

  1. Combine all filling ingredients in a small saucepan set over medium heat.
  2. Bring to a simmer, stirring constantly, and simmer until mixture is very thick and clings to a wooden spoon.
  3. Use a rubber spatula to push the mixture through a fine mesh sieve into small bowl to remove the seeds. (You’ll need to stir the raspberries around quite a bit in the sieve.)
  4. Set aside to cool completely before continuing with the recipe. (Once it’s cool you can cover it and refrigerate it for up to 3 days, but you’ll need to bring it back to room temperature when you’re ready to use it.)

Chocolate crust

  1. Preheat the oven to 350 degrees. Lightly spray a 9-inch springform pan with cooking spray and set pan aside.
  2. Place the cookies in the bowl of a food processor and process until they form fine crumbs. With processor running, stream in the melted butter. Process until the crumbs are evenly saturated, stopping to scrape the sides of the bowl with a rubber spatula as necessary.
  3. (Alternatively, you can place the cookies in a large zip-top bag and crush them with a rolling pin, then transfer to a bowl to mix in the butter.)
  4. Press the crumbs into the bottom and partway up the sides of the prepared pan. Freeze the crust for 10 minutes.
  5. Remove crust from the freezer, set the pan on a large rimmed baking sheet, and bake for 10 minutes. Cool the crust on a wire rack while you make the filling.

Cheesecake filling

  1. Place the chopped chocolate in a small heat-proof bowl and microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth.
  2. Set aside to cool while you continue with the filling.
  3. Place the cream cheese and sugar in a large mixing bowl and beat with an electric mixer on high speed for 5 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as necessary.
  4. Add the eggs, vanilla, and salt and beat to combine.
  5. Scrape down the sides and bottom of the bowl, then beat in the chocolate until well combined. Scrape down the sides and bottom of the bowl, then beat 30 seconds more.
  6. Tap the bowl on the counter a few times to remove any bubbles, then pour half of the filling into the crust.
  7. Dollop half of the raspberry swirl over the filling and use a butter knife to swirl the two together, taking care to avoid poking the crust with the knife.
  8. Pour the remaining cheesecake filling on top, then repeat the dolloping and swirling with the remaining raspberry mixture.
  9. Set the cheesecake on a large rimmed baking sheet and bake 36 to 46 minutes, until the edges are set but the center of the cheesecake jiggles a bit with you tap the pan.
  10. Cool cheesecake to room temperature on a wire rack, then cover loosely with plastic wrap and refrigerate for at least 8 hours.

Assembly

  1. Once your cheesecake has chilled, spread or pipe whipped cream on top of the cheesecake and garnish with fresh raspberries. Slice and serve.

Recipe Notes

  • Uneaten cheesecake can be stored in the fridge, covered, for 3 or 4 days.
  • You can also store slices of cheesecake in the freezer, tightly wrapped, for up to 3 months.
  • I used Trader Joe’s Pound Plus dark chocolate. You can use chocolate chips but I prefer to use good baking chocolate because the flavor is so much better.
  • Be sure to set your pan on a baking sheet when you bake both the crust and the cheesecake; it will catch any butter that seeps out of the pan and save you from having to clean your oven.
  • See the body of this post for step-by-step photos.